Sides and Small Plates Appeal to Everyone

Salad, fries, rice, spinach, broccoli. According to Datassential, those are the Top 5 side dishes. But you can do better.

Creative side dishes boost add-on sales, do double and triple duty as small plates and vegetarian items, and can help upgrade standard menu “must-haves” like steak and chicken. They can also merchandise seasonality and serve as vehicles for new ingredients and flavor profiles in a way that more expensive main dishes can’t. Whether they’re merchandised à la carte or curated into signature entrées, sides can be a win-win for customer and operator alike.

Emphasize Technique: Play up the culinary aspect of sides with sophisticated technique descriptors'

• Blistered green beans
• Flash-Fried Carrots
• Pan-seared shishito peppers
• Wokked Asian greens
• Charred edamame and chickpeas

Serve Them Family Style: Offering an assortment of multiportion platters and bowls of specialty side dishes leverages the large-format trend and creates a shareable add-on.

• Crispy Brussels sprouts tossed with bacon, parmesan, citrus vinaigrette
• Sesame miso cauliflower (roasted cauliflower with white miso, pickled Fresno chile, green onions, toasted sesame seeds)
• Reggiano hash browns (hash brown potatoes baked in a creamy parmesan sauce, finished golden brown and crispy)
• Garlic buttered broccolini (fresh broccolini sautéed in garlic butter)
• Curried mac & cheese (elbow macaroni tossed in an ultra-decadent creamy cheese sauce with just a touch of curry)

Treat Specialty Breads Like Sides: In addition to offering à la carte breads among the appetizers, offer some appeal breads as go-withs for entrées.

• Warm garlic bread with thyme and rosemary
• Biscuits and herbed honey butter
• Parker House rolls or monkey bread
• Cheddar cheese cornbread

Consider Fritters, Pancakes, and Croquettes: Besides being different from the usual steamed or baked vegetables, these items are great for using up trim and overproduction.

• Corn and green chile fritters, queso fresco, lime, and pickled Fresno chiles
• Potato pancakes with shredded scallions and sour cream
• Cauliflower croquettes

Go a Little Over the Top: Fries and broccoli are fine, but signature preps speak to craveability and premium prices.

• Crispy potato tots topped with tender sliced beef brisket in BBQ sauce, smoky gouda cheese sauce, sliced scallions, Santa Fe crema, and crispy onion strings
• Roasted broccolini ‘n’ cheese with Mornay sauce, parmesan, and gremolata  
• Sautéed wild mushrooms with green goddess dressing, mint, sesame togarashi

Slaw Variations: Trade on the popularity of this classic with distinctive, high-impact versions.

• Pickled daikon radish and carrot slaw with fresh jalapeño, cilantro, and Sriracha
• Celery slaw remoulade
• Shaved apple and fennel slaw
• Broccoli slaw with raisins and pineapple

Little Salads: Upgrade from the predictable lettuce-tomato-and-cucumber side salad with something worthy of an upcharge.

• Curly kale and green cabbage, topped with salted almonds, tossed in an apple Dijon dressing
• Antipasto salad
• Escarole salad with anchovies and garlic croutons
• Asian seaweed salad
• Roasted beets, goat cheese, candied pecans, and balsamic vinaigrette

Switch Up the Shape: Shredding, microplaning, cubing, and other cuts create an attractive appearance and fun textures.

• Beet and carrot zoodles in garlic butter
• Julienned zucchini marinara
• Diced roasted root vegetables
• Shredded Brussels sprouts with kimchi and shallots
• Cauliflower rice

Throw It on the Grill: Cooking vegetables on the grill gives them a crispy sear and smoky caramelized flavor, as well as an upscale profile.

• Esquites (grilled corn, shaved off the cob) with chiles and feta
• Grilled romaine or escarole with Caesar dressing
• Grilled asparagus with sesame oil and toasted sesame seed
• Grilled halved tomatoes with basil pesto

Make a Substitution: Take a popular standard and make it signature by swapping in a different vegetable.

• Patty pan squash instead of zucchini
• Crispy scallions instead of onion rings, with horseradish dip
• Roasted sweet potatoes with rosemary and olive oil, instead of new potatoes
• Zucchini, parsnip, avocado, or chickpea fries, instead of French fries

Rice Is Nice: Especially when it’s a little different, either a specialty version or as part of a more elaborate recipe.

• Citrus or coconut rice
• Mexican green rice with cilantro pesto
• Basmati pilaf with cashews and dried apricots
• Louisiana dirty rice dressing

Some Like It Hot: Develop recipes for side dishes that take advantage of customer taste for bolder, spicier foods.

• Harissa and maple roasted carrots
• Sweet and spicy green beans
• Collard greens with quinoa, pickled cranberries, sherry vinaigrette, Calabrian chile, and lemon
• Shredded cabbage with jalapeño vinaigrette and Fresno peppers

^{Source: Datassential, Most Popularly Menued Sides (2019)}

^{The information provided is based on a general industry overview, and is not specific to your business operation. Each business is unique and decisions related to your business should be made after consultation with appropriate experts.}